Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2020 / 750ml | ≈ $19.47Original ZAR 320.00≈ €17.33 · £14.64 | strydomvineyards.com ↗ |
2020 Technical Specifications
Alcohol 14.26%
Residual Sugar 2.9 g/L
pH 3.48
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, Granite, Gravel
Fermentation Vessels Open Fermentation Tank, French Oak Barrel
Maceration 16 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Bottling Date November 2022
Production Details The grapes were hand-picked during the morning. In the cellar, after sorting, and no crushing the whole berries were conveyed into the open fermentation tank. Laffort FX10 yeast was used for inoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 30% new. This wine spent 18 months in barrel.
2018 Technical Specifications
Alcohol 13.91%
Residual Sugar 2.2 g/L
pH 3.63
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, De-composed granite, Gravel
Fermentation Vessels Open Fermentation Tank, Oak Barrel
Maceration 16 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Bottling Date November 2019
Production Details The grapes were hand-picked during the morning. In the cellar, after sorting, and no crushing the whole berries were conveyed into the open fermentation tank. Laffort FX15 yeast was used for innoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Total maceration was for 16 days. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 30% new. This wine spent 18 months in barrel and was bottled in November 2019.
Critics Ratings Tim Atkin: 93
Tim Atkin93
James Suckling90
2017 Technical Specifications
Alcohol 14.34%
Residual Sugar 3.1 g/L
pH 3.64
Total Acidity 5.3 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, Decomposed granite, Gravel
Maceration 16 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Bottling Date December 2018
Production Details The grapes were hand-picked during the morning. In the cellar, after sorting, and no crushing the whole berries were conveyed into the open fermentation tank. Laffort FX15 yeast was used for inoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels. This wine spent 18 months in barrel.
2016 Technical Specifications
Alcohol 14.24%
Residual Sugar 2.8 g/L
pH 3.55
Total Acidity 5.6 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, Decomposed granite, Gravel
Maceration 16 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French
Bottling Date February 2018
Production Details The grapes were hand-picked during the morning. In the cellar it was rigorously sorted of the vibrating table before semi-whole berries fell into the fermentation tank. Laffort FX15 yeast was used for innoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 30% new. This wine spent 18 months in barrel.
2015 Technical Specifications
Alcohol 14.7%
Residual Sugar 2.7 g/L
pH 3.72
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, De-composed granite, Gravel
Fermentation Vessels Fermentation Tank, French Oak Barrels
Malolactic Fermentation 100%
Maceration 16 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details The grapes were hand-picked during the morning. In the cellar it was rigorously sorted of the vibrating table before semi-whole berries fell into the fermentation tank. Laffort FX15 yeast was used for innoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Total maceration was for 16 days. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 40% new.
2014 Technical Specifications
Alcohol 14.65%
Residual Sugar 3.7 g/L
pH 3.61
Total Acidity 5.7 g/L
Calories (estimated) 125 kcal / glass
150ml glass125 kcal
750ml bottle625 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, Decomposed schale
Orientation South-Western
Maceration 16 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details The grapes were hand-picked during the morning. In the cellar it was rigorously sorted of the vibrating table before semi-whole berries fell into the fermentation tank. Laffort D21 yeast was used for inoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Total maceration was for 16 days. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 40% new.
2012 Technical Specifications
Alcohol 14.3%
Residual Sugar 3.1 g/L
pH 3.6
Total Acidity 5.9 g/L
Calories (estimated) 120 kcal / glass
150ml glass120 kcal
750ml bottle600 kcal
Grape Varieties Cabernet Sauvignon
Cabernet Sauvignon100%
Region Stellenbosch
Soil Clay, Decomposed schale
Orientation South-Western
Maceration 16 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French
Production Details The grapes were hand-picked during the morning. In the cellar it was rigorously sorted of the vibrating table before semi-whole berries fell into the fermentation tank. Laffort D21 yeast was used for innoculation. Pump-overs started once the cap lifted every 4 hours five times a day with a gentle punch down thereafter. Total maceration was for 16 days. Only 650L/Ton were pressed out after which the wines did the malo-lactic fermentation in French oak barrels - 40% new.
Producer Information
Website
Address
Stellenbosch, Western Cape, South Africa
Phone
+27 82 290 6399
Owner
Louis and Rianie Strydom
Cellarmaster
Rianie Strydom